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Baked Halibut with Caper-Tomato Tapenade, Olives, Potatoes and Kale

This roasted halibut recipe is so easy thanks to the sheet pan method. Simply roast the potatoes while making the sauce, then arrange the fish on top and return to the oven. It’s easily variable with other vegetables: try swapping zucchini for the potatoes if you’re low carb. If you’re not low FODMAP, I highly recommend adding a sliced leek! If you are, make sure to look for sundried tomatoes that are not marinated in garlic.
Prep Time 5 minutes
Cook Time 25 minutes
Author Phoebe Lapine


  • 1 pound potatoes cut into ½ inch cubes
  • Olive oil
  • Sea salt
  • 3 ounces capers drained
  • 6 sundried tomatoes
  • 1 cup Kalamata olives
  • 1 bunch kale roughly chopped
  • 1 pound halibut or other semi-firm white fish fillets cod, haddock, hake


  1. Preheat the oven to 425 degrees F.
  2. On a parchment-lined baking sheet, toss the potatoes with 2 tablespoons of olive oil and ½ teaspoon salt. Arrange in an even layer and roast in the oven for 15 minutes, or starting to brown.
  3. Meanwhile, in a small food processor combine the capers, sundried tomatoes, and ¼ cup olive oil. Puree until smooth.
  4. Remove the potatoes from the oven and add the olives, kale and 2 tablespoons caper-tomato tapenade. Toss until fully coated and arrange in an even layer. Place the fish fillets on top of the vegetable mixture. Season lightly with salt and slather with the remaining tapenade.
  5. Return the pan to the oven and bake for about 10 minutes, depending on the thickness of your fish, until it is fork tender. Serve immediately.